Finnish buns - Pullat(about 3,50€) 2 ½ dl milk (maito)25 g yeast (hiiva) OR 1 sachet of dry yeast (kuivahiiva)½ tsp salt (suola)1-2 tsp cardamom (kardemumma)1 egg (kananmuna)1 dl sugar (sokeri)7,5 dl wheat flour (vehnäjauhot)75 g margarine (margariini) OR ½ dl cooking oil (rypsiöljy)
1 egg for greasingcoarse sugar (raesokeri) on the top
(Cinnamon buns:25 g soft margarine2-3 tbsp sugar2-3 tbsp cinnamon (kaneli))
1. Crumble and dissolve the yeast in the warm milk.2. Add the egg, sugar, salt and cardamom.3. Add half of the flour and mix.4. Add the rest of the flour little by little. Throughout, knead the dough with your hand.5. Add the melted margarine or oil. Keep on kneading until the dough comes off the bowl and your hand.6. Let the dough raise in a warm place under a cloth.7. Knead the dough until it becomes solid again. Add flour if needed. Shape the dough into buns.8. Place the buns on an oven tray. Raise the buns again under a cloth.9. Brush the buns with egg and garnish with coarse sugar.10. Bake in the oven in 225°C for about 10 minutes. How to shape the dough into buns? Round buns1. Shape the dough into a bar and divide into 16-20 pieces.2. Roll the pieces into even sized balls. Cinnamon buns:1. Roll out the dough into a 30x40 cm sheet.2. Spread the soft margarine on the dough sheet and sprinkle the sugar and the cinnamon onto the sheet.3. Roll up the sheet and cut it slantwise into 16-20 pieces.4. Put the pieces on an oven tray the wide side downward. Press the pieces flat in the middle with your thumb.
Shrovetide buns: ("Laskiainen"; celebrated around mid-February)1. Bake round buns.2. Cut the bun in half and stuff with jam/almond mass and whipped cream May Day doughnuts: ("Vappu"; celebrated on the 1st of May)1. Make round buns. Do a hole in the middle and spread until it's in a shape of a doughnut.2. Deep fry in oil until thoroughly cooked. 3. Cover in sugar.BE CAREFUL WITH HOT OIL! COVER THE POT WITH A LID IF THE OIL STARTS BURNING!
2 ½ dl milk (maito)25 g yeast (hiiva) OR 1 sachet of dry yeast (kuivahiiva)½ tsp salt (suola)1-2 tsp cardamom (kardemumma)1 egg (kananmuna)1 dl sugar (sokeri)7,5 dl wheat flour (vehnäjauhot)75 g margarine (margariini) OR ½ dl cooking oil (rypsiöljy)
1 egg for greasingcoarse sugar (raesokeri) on the top
(Cinnamon buns:25 g soft margarine2-3 tbsp sugar2-3 tbsp cinnamon (kaneli))
1. Crumble and dissolve the yeast in the warm milk.2. Add the egg, sugar, salt and cardamom.3. Add half of the flour and mix.4. Add the rest of the flour little by little. Throughout, knead the dough with your hand.5. Add the melted margarine or oil. Keep on kneading until the dough comes off the bowl and your hand.6. Let the dough raise in a warm place under a cloth.7. Knead the dough until it becomes solid again. Add flour if needed. Shape the dough into buns.8. Place the buns on an oven tray. Raise the buns again under a cloth.9. Brush the buns with egg and garnish with coarse sugar.10. Bake in the oven in 225°C for about 10 minutes.
How to shape the dough into buns?
Round buns1. Shape the dough into a bar and divide into 16-20 pieces.2. Roll the pieces into even sized balls.
Cinnamon buns:1. Roll out the dough into a 30x40 cm sheet.2. Spread the soft margarine on the dough sheet and sprinkle the sugar and the cinnamon onto the sheet.3. Roll up the sheet and cut it slantwise into 16-20 pieces.4. Put the pieces on an oven tray the wide side downward. Press the pieces flat in the middle with your thumb.
Shrovetide buns: ("Laskiainen"; celebrated around mid-February)1. Bake round buns.2. Cut the bun in half and stuff with jam/almond mass and whipped cream
May Day doughnuts: ("Vappu"; celebrated on the 1st of May)1. Make round buns. Do a hole in the middle and spread until it's in a shape of a doughnut.2. Deep fry in oil until thoroughly cooked. 3. Cover in sugar.BE CAREFUL WITH HOT OIL! COVER THE POT WITH A LID IF THE OIL STARTS BURNING!